197 A traditional pumpkin scone is moist and yummy and can be served sweet or savoury. We serve ours with maple butter but pumpkin scones go just as well served with cream cheese and chives alongside a bowl of soup or a ploughman’s platter. Oven setting: CircoTherm® and FullSteam METHOD Place prepared pumpkin on the small perforated stainless steel tray and put in Makes: 12 oven. Select FullSteam 100°C and cook for 10 minutes or until pumpkin is cooked. Preparation time: 15 minutes If a FullSteam oven is not available steam pumpkin on cooktop or microwave Cooking time: 20 minutes until cooked. Allow pumpkin to cool uncovered and then mash. Level of difficulty: Medium Preheat oven on CircoTherm® to 200°C and line the multipurpose pan with baking paper. INGREDIENTS Sift flour, baking powder, sugar, salt and spices into a bowl. Add the butter and 300g peeled, chopped Queensland blue pumpkin rub into flour until the mixture resembles fine breadcrumbs. Make a well in the (alternatively Kent pumpkin) centre of the flour. Using a butter knife, add the mashed pumpkin and enough 2 cups self raising flour milk to make a sticky dough. Turn the dough out on to a floured surface and ½ tsp baking powder gently knead until smooth. 1 tbsp caster sugar Roll out the dough until 2cm thick. Using a 6cm scone cutter, cut out scones Pinch of salt and place on prepared pan. Gently reform leftover dough to make 12 scones in 60g butter, cubed total. Brush tops of scones with extra milk. Bake the scones for 12 minutes or ¼ tsp ground nutmeg until golden. ½ tsp ground cinnamon While scones are baking, make the maple butter. Combine butter, salt and maple Approx. ½ cup milk syrup in a small bowl and with a hand held electric beater mix until well combined. Extra milk for brushing Place maple butter into a small serving dish and place in the refrigerator until MAPLE BUTTER required. 100g unsalted butter Serve warm scones spread with maple butter. Pinch of salt 1 tbsp maple syrup NOTE Queensland blue pumpkin was used for this recipe because of its colour and texture. Leave the sugar out when making savoury scones. Left over scones freeze well for 1 month. THE NEFF AUSTRALIA COOKBOOK OTHER TREATS